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Mexican Street Corn Salad

This Mexican Street Corn Salad recipe is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!

Mexican street corn salad (elote salad) on a plate with dressing

When I lived in San Antonio, I was a quick walk away from The Pearl, a trendy neighborhood with a bangin’ Mexican street food restaurant. Which meant that at any point in time I was just 10 minutes away from a margarita/sangria slush and elote.

Elote is a Mexican grilled corn on the cob that’s rolled in cotija cheese and slathered with a sour cream/mayo sauce. They’re heaven. But now that I live in Holland, I’m approximately 2718 minutes away from said slush + elote, which is naturally a bit of a problem.

So I set out to create my own! This is a healthy Mexican Street Corn Salad, the salad part meaning you can throw it on literally everythingEggs, tacos, chips, toast, burritos, salad, spoon…they’re all perfect vessels with which to inhale this street corn salad.

Mexican Street Corn Salad Video

Mexican street corn salad (elote salad) on a plate with dressing

Mexican Street Corn Salad Ingredients

  • Dressing: Traditional elote is served with mayonnaise, but we’re lightening it up by using plain Greek yogurt for a quick spiced dressing.
  • Corn: Use corn on the cob or cans of corn, whatever is easiest for you! We’ll briefly cook it to develop those toasty charred flavors.
  • Black Beans: Black beans are great, but you could sub any canned bean you have on hand (kidney and pinto beans also work great).
  • Bell Pepper: A diced bell pepper adds freshness and crunch to our salad.
  • Red Onion: Finely chopped zingy onion brightens things up.
  • Cilantro: Don’t skimp on the cilantro, which adds that distinctly Tex Mex flair (the cilantro haters can leave it out if need be).
  • Cotija or Feta Cheese: Use cotija cheese if possible, though crumbled feta is a good substitute.
  • Flavor Makers: Garlic, lime, and salt bring it all together into elote salad bliss.
This Mexican Street Corn Salad is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!

What is Mexican Street Corn?

Mexican street corn, or elote, is a grilled corn on the cob that’s slathered with a spiced sour cream/mayo sauce and rolled in crumbly cotija cheese. Mexican Street Corn Salad is a potluck-ready version of it, throwing in a few add-ins and lightening up the sauce with Greek yogurt!

Mexican Street Corn Salad

Is Mexican Street Corn served hot or cold?

You can serve this Mexican Street Corn Salad warm (from the grilled corn when you first make it), but it can also be chilled and served cold (perfect for bringing to potlucks!)

This Mexican Street Corn Salad is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!

Serve this Mexican Street Corn Salad with:

This Mexican Street Corn Salad is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!
Mexican Street Corn Salad

Mexican Street Corn Salad

This Mexican Street Corn Salad is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!
Print Pin Rate
Course: Appetizers, Side Dishes, Snacks
Cuisine: Mexican
Keyword: bean salad, elote, elote salad, mexican salad, mexican street corn, mexican street corn salad
Diet: Gluten-Free, Vegetarian
Occasion: 4th of July, Cinco de Mayo
Time: 30 minutes or less, 45 minutes or less
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 8 people
Calories: 181kcal
Author: Sarah Bond
4.48 from 141 votes


  • ½ cup plain nonfat yogurt* 80 g
  • 1 Tbsp lime juice 15 mL
  • 1 tsp honey 5 g
  • ½ tsp paprika
  • ¼ tsp cumin
  • Splash of oil
  • 4 ears corn about 3 cups, 285 g of kernels, shucked and kernels removed
  • 1 clove garlic minced
  • 2 Tbsp lime juice 30 mL
  • ¼ tsp salt
  • 1 cup canned black beans 200 g, drained and rinsed
  • 1 red bell pepper seeded and chopped
  • ½ cup chopped red onion 35 g
  • ½ cup packed fresh cilantro chopped
  • ½ cup cotija cheese 88 g, crumbled, can sub feta


  • Dressing: Mix all dressing ingredients and set aside.
  • Cook Corn: Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.**
  • Serve: In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold. Perfect over tacos, as a chip dip, or by itself!


  • *If using Greek yogurt, add a dash of milk to thin it out.
  • **Alternatively, cook the ears of corn on the grill, then remove kernels and mix into garlic, lime juice, and salt.


Serving: 1serving | Calories: 181kcal | Carbohydrates: 28.6g | Protein: 8.8g | Fat: 4.6g | Sodium: 192mg | Fiber: 5.8g
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Comments (143)

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Recipe Rating

  1. Katie says:

    Just made this tonight, in preparation for a potluck BBQ birthday we have to attend tomorrow. OMG I couldn’t stop “sampling” it! So delicious. I don’t think I’ll have any leftovers tomorrow!5 stars

    1. Sarah says:

      Hahah, “sampling” is an important part of the process 😉

  2. Dori says:

    I’ve been making this the past few summers now – whenever the corn is fresh at our grocer. We love it on its own for a light summer meal or as a fresh topping on breaded cod fish tacos. Thanks for sharing! It has become a staple for our family!5 stars

    1. Sarah says:

      Aw I’m so happy to hear this, Dori!! 😀

  3. Angela Sterchi says:

    Looks delicious! We lived in San Antonio for a while and we loved the elote at La Gloria’s, along with everything else on the menu!5 stars

    1. Sarah says:

      Small world! What I’d give to have some La Gloria’s elote 😀

  4. Kelly says:

    Delicious!! We all loved it!

    1. Sarah says:

      So happy to hear, Kelly! 😀

  5. Saydi says:

    I made it today and it was a success everyone loved it! delicious and easy to make thanks for the recipe5 stars

    1. Sarah says:

      Yay!! Thanks for letting us know how it went, Saydi!

  6. Diane Kimmelshue says:

    Absolute favorite at potlucks and for lunches. I use mexican crema instead of yogurt and add a little chili powder to the sauce.5 stars

    1. Sarah says:

      Yay! So happy to hear it Diane! 😀

  7. Suzanne says:

    This looks so good! What a great lunch meal prep for the week!

    1. Sarah says:

      Thanks so much, Suzanne! 😀

  8. Vanessa says:

    Thanks for sharing! Does it keep long?

    1. Sarah says:

      About 5 days in the fridge! 😀

  9. Stacey says:

    If making a day ahead of time, do you put the dressing on and let it chill overnight, or wait and add the dressing right before serving?

    1. Sarah says:

      Hi Stacey! You can mix it all together the day before without a problem 🙂

  10. Jose Bonilla says:

    Hi. Is this recipe for mexican corn vegetarian and GF?

    1. Sarah says:

      Yep, this is vegetarian and gluten free!

  11. Aline says:

    Can I use canned corn in this recipe?

    1. Sarah says:

      Yep, just drain it well! 😀

  12. Ana Maria says:

    Would it be ok to use frozen corn?

    1. Sarah says:

      Yep that would work! 😀

  13. Nancy says:

    I was wondering what you would think about adding quinoa with it to making it a meal??? Or would be yucky??

    1. Sarah says:

      Ooh I think that would be delish! 😀

  14. Anna says:

    OMG, just had this with dinner and it was FANTASTIC. I’m in love with the dressing! Have only just finished dinner, but have already shared the recipe with a couple of friends.5 stars

    1. Sarah says:

      😅 Aw so happy to hear it, Anna! Enjoy!

  15. Cherie says:

    Wow! This was SO good. We didn’t have any red onions so that was left out but still delish. I will definitely be making this again.5 stars

    1. Sarah says:

      So happy to hear it, Cherie! 😀

  16. June says:

    Lovely recipe! My brother snd I thoroughly enjoyed it.5 stars

    1. Sarah says:

      So happy to hear it, June! 😀

  17. De says:

    This recipe is so-o-o good! I made it for my husband. I didn’t think I would like it, but we both loved it. It is good right after you make it while it is hot but the leftovers are great cold too. It tastes like an authentic Mexican dish. I don’t like onions so added some after I took out some for me. This will be a recipe I use over and over again. 🙂5 stars

    1. Sarah says:

      So happy to hear it, De! Thanks for letting us know how it went! 😀

  18. Mary-Martha says:

    I moved to the Netherlands is past year. Having a hard time finding cojito cheeses here, any hints, I see you said you are in Holland. Looking forward to making this.

    1. Sarah says:

      I’ve never managed to find cotija in Holland! I just use feta or the “white salad cheese” 😀

  19. Carmen says:

    Super good!!! We are vegan so I made some changes and used vegan mayo and used maple syrup instead of honey and I used vegan feta I make from Tofu!
    Perfect on a hot summer day side dish!5 stars

    1. Sarah says:

      So happy to hear it, Carmen! Those substitutions sound delish! 😀

  20. Jean says:

    Love this salad. We grilled a giant chicken breast, sliced it into strips, and put it on top of the salad. Yum.5 stars

    1. Sarah says:

      So happy to hear you liked it, Jean! 😀